Last Updated on 4 months by Neha Deshmukh

Onion Bhaji Recipe – Authentic Indian Besan Fritters

Introduction

Oh, onion bhajis! These crispy, golden fritters are a staple in Indian homes and a total crowd-pleaser. I remember the first time I made these – it was a rainy afternoon, and the aroma filled the entire house, instantly making it feel cozy. They’re perfect as a snack with chai, a side dish with your meals, or even just a little something to munch on when those cravings hit. Today, I’m sharing my go-to recipe for perfectly crispy, flavorful onion bhajis that you’ll make again and again.

Why You’ll Love This Recipe

This onion bhaji recipe isn’t just about getting crispy fritters; it’s about capturing that authentic Indian flavor. It’s relatively simple, uses ingredients you likely already have, and delivers that satisfying crunch with every bite. Plus, it’s super versatile – you can adjust the spice level to your liking and even adapt it for dietary needs (more on that later!).

Ingredients

Here’s what you’ll need to make these delicious onion bhajis:

• 1 cup large onion, thinly sliced (about 200g)
• ¾ cup besan (gram flour) (about 90g)
• 1 teaspoon salt
• 1 teaspoon oil (for batter)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Besan (Gram Flour): Types and Quality

Besan is the star of the show. You want a good quality besan that’s fresh and finely ground. There are different types available – some are paler, others are a bit darker. Both work, but a lighter besan generally results in a crispier bhaji.

Onion Varieties: Choosing the Best for Bhajis

I prefer using regular yellow onions for bhajis. They have a good balance of sweetness and sharpness. Red onions work in a pinch, but they can sometimes make the bhajis a little softer. Shallots are also fantastic for a more delicate flavour!

Oil for Frying: Regional Preferences & Healthy Options

Traditionally, groundnut oil (peanut oil) is used for deep frying in many parts of India because of its high smoke point and flavour. However, you can use vegetable oil, sunflower oil, or even canola oil. Just make sure it has a high smoke point.

Spice Variations: Adding a Kick to Your Bhajis

Don’t be afraid to experiment! A pinch of turmeric, red chilli powder, or even a dash of asafoetida (hing) can add a lovely depth of flavour. I sometimes add a finely chopped green chilli to the batter for a little extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice your onion. The thinner, the better – it helps them cook evenly and get super crispy.
2. In a bowl, combine the sliced onions, besan, salt, and 1 teaspoon of oil.
3. Now, give everything a good mix. Don’t be afraid to get your hands in there!
4. Let the mixture rest for 5-6 minutes. This allows the onions to release some of their moisture, which is key to a good batter consistency.
5. Heat oil in a kadai or deep frying pan over medium heat. You’ll need enough oil to fully submerge the bhajis.
6. To test if the oil is hot enough, drop a tiny pinch of the batter into the oil. It should sizzle and rise to the surface steadily.
7. Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry in batches.
8. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
9. Remove the bhajis from the oil and drain them on paper towels to remove any excess oil.
10. Serve immediately!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect onion bhajis.

Achieving the Perfect Crispness

The key to crispness is the oil temperature and not overcrowding the pan. If the oil isn’t hot enough, the bhajis will absorb too much oil and become soggy.

Preventing Bhajis from Becoming Soggy

Make sure the onions aren’t too wet when you add them to the besan. Letting the mixture rest is crucial. Also, draining them well on paper towels is a must!

Troubleshooting: Batter Too Thick or Too Thin

• Too Thick: Add a tablespoon of water at a time until you reach the desired consistency – it should coat the onions but not be runny.
• Too Thin: Add a tablespoon of besan at a time until it thickens up.

Variations

Let’s get creative!

Vegan Onion Bhaji

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Onion Bhaji

Besan (gram flour) is naturally gluten-free, so this recipe is perfect for those avoiding gluten.

Spice Level: Mild, Medium, and Hot Options

• Mild: Stick to the basic recipe.
• Medium: Add ½ teaspoon of red chilli powder.
• Hot: Add 1 teaspoon of red chilli powder and a finely chopped green chilli.

Festival Adaptations: Bhajis for Diwali or Janmashtami

During festivals, I love adding a pinch of hing (asafoetida) to the batter for a more festive flavour. They’re always a hit!

Serving Suggestions

These are best served hot and fresh! I love them with:

• Mint chutney
• Tomato ketchup
• Fried green chillies
• A cup of hot chai

Storage Instructions

Honestly, these are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven at 180°C (350°F) for a few minutes to crisp them up a bit.

FAQs

Let’s answer some common questions!

What is the best type of besan to use for onion bhajis?

A good quality, finely ground besan is best. Lighter coloured besan tends to give a crispier result.

Can I make the batter ahead of time? If so, how should I store it?

You can make the batter up to an hour ahead of time. Store it covered in the refrigerator. You might need to add a little water to loosen it up before frying.

How do I know when the oil is hot enough for frying?

Drop a tiny pinch of batter into the oil. It should sizzle and rise to the surface steadily. If it sinks, the oil isn’t hot enough. If it burns immediately, it’s too hot.

My bhajis are breaking apart while frying. What am I doing wrong?

The batter might be too dry. Add a little water, one tablespoon at a time, until it holds together better. Also, make sure you’re not overcrowding the pan.

Can I bake these instead of frying? What adjustments should I make?

You can bake them, but they won’t be as crispy. Preheat your oven to 200°C (400°F). Place the bhajis on a baking sheet lined with parchment paper and spray them lightly with oil. Bake for 15-20 minutes, flipping halfway through.